I like to make up three separate batches using white, orange and purple cauliflower. This makes for a great looking and tasting appetizer.
Wash cauliflower and break it into florets.
In a large saucepan, combine the vinegar, water and sea salt. Bring to a boil.
Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside.
When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.
Using tongs pack cauliflower into the prepared jar and top with brine.
Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar.
Let pickles sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.
Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.